Effects Of Processing And Storage On The Nutrient Composition Of Green Vegetable Pigeonpea

Vegetable pigeonpea is an important food crop in the dryland regions. In this research, pigeonpea nutrient (zinc, iron, vitamins C and A, total sugar, and protein) was determined at post-harvest following treatment, and 5, 7, 14, 21, and 60 days of storage. Treatments (un-blanched, blanched, oven-dried, blanched + oven-dried, podded) had significant effects (p < .01) on pigeonpea nutrients. Zinc and vitamin C contents were reduced by blanched treatment by 42% and 45%, respectively. After 60 days of storage, pigeonpea in the blanched + oven-dried treatment had the highest iron content (88%), while the podded sample had 20% zinc content due to moisture loss. Treatments resulted in the retention of iron (7.2 mg/100 g), zinc (2.8 mg/100 g), total sugars (4.3 mg/100 g), vitamin A (337.2 mu g/100 g), and protein (23 g/100 g) in threshed pigeonpea and vitamin C (28 mg/100 g) in podded pea at 60 days of storage. Optimum nutrient content was recorded at 14-21 days of storage. Impact statement As a food security crop grown in the dry regions where nutrient deficiency is rampant, enhanced nutrient retention in pigeonpea can optimize its utilization. Post-harvest treatments had significant effects on retention of iron, zinc, total sugars, vitamin A, protein, and vitamin C were recorded at 60 days of storage. Increased utilization of pigeonpea will enhance food security for farmers.